How To Reheat Tamales: Perfectly Reheating Tamales With 4 Easy Ways

Nothing makes me happier than spending time in the kitchen preparing food for my boys.

Although my boys like my roasted chicken the most, I try to be innovative and always pull out some new recipes. The latest thing I tried out was Tamale, which is a traditional Mexican dish made of corn-based dough that is filled with chicken, beef, pork, vegetables or cheese, depends on how you like it.

Once they’ve tried it, my boys said that they loved it and they asked me to make it again so this time I made a larger amount of Tamales because I know how much boys love to eat.

But I guess I overestimated them, and I’ve made too much because they weren’t able to finish the whole plate. So I put the leftovers in the fridge because the one thing I don’t like is to throw away good food. After a few days, my boys asked for Tamales again, so I took out the leftovers I kept and reheated them.

Because of its complex texture, it's imperative to know how to reheat the tamales properly. I have found a few ways to reheat Tamales without them losing their taste, and I’m more than glad to share my knowledge with you. 🙂

How to Properly Cook Tamales?

Fill the pot with water but be careful that the water doesn't touch the steaming basket when it begins to boil, you don't want your tamales to be wet.

Add a pinch of salt in the boiling water.

Stack the tamales on the steaming basket standing up, don't lay them on their side. Place them so the closed side of tamale is facing the steaming basket and the opened side is facing the top.

Turn the stove on high temperature and put the pot on the stove pan. Once the water has boiled lower the temperature on the stove and put a lid on the pot.

Steam the Tamales for approximately 1 to 2 hours, depending on the inside dough. Be sure to open the lid every 20 minutes or less to check the water level and pour some new water if it’s necessary.

After an hour has passed, take out one tamale on the plate, let it cool off for 5 to 10 minutes then unwrap it. Check if the dough is firm and warm. If the dough is soft and squashy, re-wrap the Tamale and put it back in the pot and boil it until its firm.

Check again on every 10 to 15 minutes and try again until they are done.

1. Steam up baby!

The procedure is pretty much the same as cooking them in the pot only it's less time consuming than cooking.

NOTE: If the leftovers were in the freezer you have to melt them down before putting them in the steam basket otherwise they will become all watery, and Tamales will lose its taste.

Fill the pot with lukewarm water (make sure that you don’t pour too much water, it shouldn’t cross over the steaming pot).

Heat the water to medium high temperature.

Place the tamales in the pot standing up, with their ends facing the bottom of the pot.

Once the tamales are in the pot, cover them with lid and heat them for around 15 to 20 minutes.

Once they are done, use a pair of tongs to remove them from the pot and put them on the plate to cool off for 5 minutes. Copy the cooking method, but use instances of three minutes to check their state.

2. Make them golden and crispy in the oven

This is a great way to reheat tamales if you want them to be crispier. Also, the oven brings out the delicious taste of tamales even though they are reheated. You’ll need some aluminum foil.

NOTE: Oven reheating works if you are not in a hurry to prepare food.

Preheat the oven to 425 degrees.

Wrap the tamales separately in the foil.

Stack them into the pyrex dish. Make sure that you arrange the Tamales so that they don't touch each other.

3. Fast and easy option – microwave them!

This is the fastest and easiest way to reheat Tamales although I don’t recommend it unless you really don’t have the time because microwave tends to dry out the tamales. Also, you will need a microwave-safe plate such as glass plate.

Arrange the Tamales on the plate, leaving a little space between them. To avoid them drying out place a wet paper towel on the plate. That way you’ll get a little steam while heating them.

Barbara Whitney

For the last 20 years, I’ve been cooking, preparing, researching, and gathering recipes, tools, and knowledge about food and the way we prepare it. Raising two lively boys and spoiling one great husband later, it’s safe to say that I’ve optimized my kitchen to deliver the best possible meal, no matter the occasion.

Click Here to Leave a Comment Below 4 comments

Lita Watson

What a great instructions! Thanks to giving the tip to store them later, grandma. It’s very helpful to minimum the amount of food that everyone waste everyday.

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Liv

We have a wonderful place that periodically sells tamales moments after they are freshly made. I always buy a couple dozen but have never been sure of how to reheat many at a time. Thanks so much for the thorough info!

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Judy

For the Microwave. I put 3 in a baggy with about a 1/2 teaspoon of water. I don’t seal the baggy all the way, but leave a small opening. I put them in for about a minute and a half to two minutes. They come out great.